By stephenmorgan
Quite often when you research information into the various
cultures and cuisines that make up countries it is quite possible
to find a common theme common name for the food of that country.
Such as Indian Food, Chinese Food but when you refer to Spain or to
put it possibly more accurately food and recipes that originate
from the Country of Spain it is not that straightforward.
The reason for this is that Spain is an amalgam of its constituent
parts that is to say it could be described as a political construct
which is made up of disparate groups with their own languages,
cultures, cuisines etc. The various autonomous regions that
comprise Spain have been slowly pulled together through a variety
of different processes some by force, some by choice but they all
have one thing in common and that is they have kept their own
individual features.
The 17th autonomous regions that constitute the modern-day Spain
may all have their own distinctive variations of the same language
and in several cases different national sub languages but as well
as this would have their own individual cultures and most
definitely cuisines. One such extremely distinctive autonomous
region is Galicia which is Spain's most north-western
province.
Spain's most westerly autonomous region it is surrounded on two
sides by the Atlantic Ocean and as you can imagine for a region
that has so much rugged coastline a lot of Galician cuisine is very
much based on seafood and seafood based recipes. That having said
not all of Galician cuisine is all seafood based and the region can
lay claim to some quite gorgeous recipes and provincial dishes and
are all well worth trying out.
Enough of all of the chat and lets get down to the serious business
of food!
For this particular dish we are going to collect enough ingredients
to serve four people and as such for the salad we will need the
following ingredients:
Sunflower oil for frying
2 medium leeks trimmed and cut into the finest julienne if at all
possible
Salt and freshly ground black pepper
6 quail's eggs
1 280g jar of red bell peppers roasted and peeled.
12 cooked King Prawns peeled and deveined
1 tablespoon of roughly chopped fresh flat leaf parsley.
To start with we need to pour the sunflower oil to a depth of about
3 inches into a small deep saucepan until possible. In this
saucepan we need to heat the oil and when the oil is reached the
"bubble and fizz" stage when you add a few leek shreds we then know
that it's ready to proceed. We need to cook the leaks a handful at
a time frying them for between two to three minutes or until the
leeks are crispy. At this stage we need to remove the leaks from
the oil and dry them well with kitchen paper sprinkle with salt and
pepper and reserve.
The next stage in the process is that we need to cook the quail's
eggs. This is best done in the saucepan of boiling water for about
two minutes and 15 seconds or two minutes and enough time to fill a
bowl with really cold water! Once you've boiled quail's eggs put
them into a bowl of cold water to stop them cooking. The yolks of
the aches will remain a wonderful almost canary like yellow. If you
overcook them they will turn into a much less inspiring powdery
grey hue. Once the eggs are cold and that you can hold them safely
then remove the shells from the eggs and cut the eggs in
half.
Next we move on to the dressing for the salad. For this we will
need the following ingredients:
5 tablespoons of extra virgin olive oil
2 tablespoons of sherry vinegar
1 garlic clove crushed
Salt and freshly ground black pepper
This stage of the procedure probably has to be the most
unscientific, non-technical but most potentially pleasing part of
the process. Basically you take all the ingredients for the
dressing (according to your taste i.e. if you love garlic go heavy
on it if you don't, don't etc). What you do is take all the
ingredients you are given into a screw top jar any fool or any
sealable mixing dish and give them a damn good shake.
Finally take the pieces of red pepper and put them onto individual
plates and drizzle with plenty of the dressing. On top of this add
the crispy leeks; arrange the prawns and the quail's eggs on top of
that. Then add the surplus dressing that you have, drizzle over the
top and sprinkle with a fresh parsley.
The article
Roasted Pepper and Leek Salad with King Prawns and Quails Eggs
was Submitted by stephenmorgan
through Articles.GetACoder.com
network. Here's the additional information: Stephen Morgan writes
about a great many Internet Travel based issues and more on the
above can be found at
Accommodation in Galicia . For a more complete overlook at
Tourism in Galicia try www.turgalicia.es
